I’m back y’all! We had such a great time with family and friends during my two week vacation, but now it’s time to get back to baking!
Did you know that today is National Cream Puff Day? Well, I whipped up a batch to celebrate.
First, a little history…
Cream Puffs are made from a dough called pâte à choux which translates to “cabbage paste” in French because the puffs kinda look like little cabbages. The dough is leavened by steam which makes the dough rise rapidly and form a big hole in the middle perfect for filling with your favorite custard or ice cream (or instant pudding as the case may be today).
Now are you impressed with my knowledge?
Don’t be. The only reason for this random knowledge is that this recipe is one of the first things I screwed up completely had to make in culinary school. Cream Puffs are actually quite easy to prepare, and they make an elegant dessert to WOW your guests!
Happy Cream Puff Day!
(There is a print link embedded, please visit Cajun Sugar Pie to print the recipe.)
Ingredients
- 1 cup milk
- 1/2 cup butter, sliced
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4 large eggs
- custard, ice cream, or pudding, for filling
- powdered sugar, for garnish
Instructions
- Preheat oven to 425 degrees.
- Line baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine milk, butter, salt, and sugar. Stir until liquid comes to a boil.
- Remove from heat. Add flour and stir until dough forms ball and begins to pull away from the sides.
- Transfer dough to the bowl of a stand mixer. With the paddle attachment, mix at low speed until dough cools slightly (should still be hot to touch).
- At medium speed, add eggs, one at a time, until well combined.
- Place dough in pastry bag and pipe round mounds about 1-1/2-inch in diameter onto parchment lined baking sheet.
- Bake at 425 degrees for 20-25 minutes or until golden.
- Cool completely.
- Slice the top off each puff and fill with custard, ice cream, or pudding.
- Place the tops back on and dust with powdered sugar.
- Serve immediately.
- Store leftovers in refrigerator.
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Shared with: Made by You Monday, Mouthwatering Monday, Tasty Tuesday
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